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Cheesecake Ice Cream (Riv PE)

Make Cheesecake Ice Cream (Riv PE) at home with Cream Cheese Softened But Cool, Sugar Superfine, Sour Cream Cold, Heavy Cream Cold, and Kosher Salt Or Table Salt. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 6 oz
• 3/4 cup
• 1 cup
• 1 cup
• 1 pinch
• 3 tbsp
• 1/4 tsp

Method (preview)

1. 1

   Chill mixing bowl and beaters.

2. 2

   Beat cream cheese on medium speed until soft= and smooth.

3. 3

   Gradually add sugar, 1/4 ucp at a time, beating well after each= addition.

4. 4

   Beat in sour cream, then the heavy cream.

5. 5

   Add salt, lemon juice= and vanilla.

6. 6

   Beat just until mixture is thick and smooth.

7. 7

   Cover and= refrigerate overnight.

8. 8

   Wash beaters and bowl and chill again.

9. 9

   Put chilled mixture in cold mixing= bowl and beat, gradually increasing speed from low to medium, beat mixture= until lightand creamy, about 3 minutes.

10. 10

    Serve at once or freeze up to 24= hours.

11. 11

    Allow to soften 15 minutes in refrigerator if frozen.

12. 12

    Garnish with= strawberries.

13. 13

    “Cook and Tell,” Norma Riggs of Corona, CA

14. 14

    [mcRecipe 30 Aug 1996 patH]